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PAY DAY BARS
RECIPE PROVIDED BY GINA DILLENBECK
1 cup light Karo corn syrup
1 cup white sugar
1 cup creamy peanut butter
1 tsp. vanilla
6 cups multi-bran Chex or Chex rice or Crispix Cereal
1 cup Spanish peanuts
In medium saucepan (over med. heat), bring sugar & corn syrup to a rolling boil. Remove from heat; add peanut butter & vanilla. Stir until blended. Pour over and mix into the Chex cereal and peanuts. Mix until coated and spread into a 9x13 buttered pan. Cool and cut into squares. (Using a knife run under cold water helps to cut them.)
Enjoy!
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